The first of the rains is a good time for Cambodia as this is when they can plant the rice. Cambodia produces around nine-million tonnes of rice at the moment but this figure is constantly rising. Of that production they export nearly four-hundred thousand tonnes, eleven thousand of which ends up in the UK. At the global rice tasting competition during the World Rice Conference held in Hong Kong last November, Cambodia’s premium fragrant rice was named: “World’s best rice” for the second year running. Next time you are in the supermarket, look out for Cambodian fragrant or jasmine rice and give it a try!
Rice is the staple diet of Cambodia along with most of the Asian continent: the production of this crop is a beautiful thing. The paddy fields transform in colour throughout the season: they start off brown and muddy, freshly ploughed; one paddy is then flooded with water and the young rice plants arrive and are planted here until, in turn, the rest of the surrounding paddies are ready
to be planted. This is the time when the brown earth is flooded with water and the transplanting begins. As the rice begins to grow and becomes thick and dense, the landscape takes on the look of a fresh green patchwork quilt turning multiple intense shades of green. Once the rains begin to slow and the sunny days become more frequent the rice transforms from the lush green to golden yellows and this is when it’s time to harvest and the hard work starts. I’ve experienced three rice seasons first hand in Vietnam and you can read all about it here : 
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
